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Peanut or Pecan Bars
From Boston Cooking-School cook book, 1896
Serves 12
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
146Calories
1 gProtein
19 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories146 kcal
Protein1.4 g
Carbohydrates19 g
Fiber0.6 g
Sugars18 g
Total Fat7.2 g
Saturated Fat0.6 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat2.3 g
Cholesterol0 mg
Sodium54 mg
Potassium60 mg
Calcium21 mg
Iron0.4 mg
Magnesium12 mg
Phosphorus26 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.2 mcg
Choline0.4 mg
Caffeine0 mg
Water4.1 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 291. The excerpt below is the record exactly as published.
PEANUT OR PECAN BARS 1 cup peanuts or pecans 1 cup brown sugar 1 egg white V4 teaspoon salt VY teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.